|1.||Live yeast Opara||20 Column|
|2.||Flour Opara||100 Column|
|3.||Sugar Opara||1 Tsp|
|4.||Milk Opara||180 Ml|
|5.||Flour Dough||400 Column|
|6.||Chicken egg Dough||2 PC.|
|7.||Egg yolk Dough||1 PC.|
|8.||Butter Dough||80 Column|
|9.||Sugar Dough||100 Column|
|10.||Vanilla Dough||1 Tsp|
|11.||Salt Dough||1 Tsp|
|12.||Raisins Dough||100 Column|
|13.||Chicken Egg Protein Glaze||1 PC.|
|14.||Powdered sugar Glaze||100 Column|
|15.||Lemon juice Glaze||1 Tsp|
1 . Stage
Pour warm milk into a deep bowl, add sugar and yeast, mix well until the yeast and sugar are completely dissolved. Pour in flour, mix. Cover and leave in a warm place for 20 minutes.
2 . Stage
Transfer the eggs and yolk into a deep bowl, add sugar, salt, vanilla and beat with a mixer until lush foam. Then pour in the melted butter and whisk again.
3 . Stage
Transfer the dough into the egg mixture and mix. Then, in several sets, add flour and knead the dough. It should be sticky and tender.
4 . Stage
Grease your hands with vegetable oil and knead the dough for 10 minutes, during which time it will stop sticking to your hands.
5 . Stage
Lubricate a clean deep bowl with vegetable oil, put the dough in it, cover with a towel and leave to approach in a warm place for 1.5 hours.
6 . Stage
Wash the dough a little with your hands, then add the raisins and knead so that the raisins are evenly distributed throughout the dough.
7 . Stage
From the dough, make balls and place them in the baking dish, cover with a towel and leave to approach for 1 hour.
8 . Stage
Bake at 180 degrees for 30-40 minutes. Cool the finished cakes.
9 . Stage
For glaze, beat the protein with powdered sugar and lemon juice, it should turn out to be viscous and uniform.
10 . Stage
Cover the Easter cakes with glaze, decorate with multi-colored sprinkles and leave at room temperature to dry the glaze. Bon appetit !!!